浇水因子对强筋小麦产量和品质的影响

Watering Factor on Yield and Quality of the Glutenous Wheat

为使优质强筋小麦品种配套栽培,充分发辉优良品种的特性,提高优质商品率,达到高产高效的目的。经过不同浇水时期及浇水次数对强筋小麦产量和品质的影响研究,研究结果表明:浇水时期和浇水次数对小麦产量和品质有直接关系,随浇水次数的减少产量呈下降的趋势,全生育期浇5水产量最高7593.0kg/hm2,拔节期不浇水产量最低7353.0kg/hm2。全生育期浇5水(其中浇麦黄水)籽粒蛋白质含量(13.4%)、湿面筋含量(33.6%)最低、稳定时间最短8.7min,浇2水(拔节、灌浆)蛋白质含量16.3%、湿面筋含量35.5%、稳定时间(9.6min)等综合品质指标较好。研究表明:强筋小麦拔节期不浇水产量减产显著,浇麦黄水蛋白质含量、湿面筋含量、稳定时间明显下降,浇越冬水、拔节水、灌浆水3水或浇拔节水、灌浆水2水可兼顾产量和品质,达到高产优质高效的目的。

To make high-quality wheat supporting the cultivation, give full play to the characteristics of fine varieties, improve the quality of goods, achieve the high yield and high efficiency .Research the effect of different watering period and the number on the yield and quality of glutenous wheat, the results showed： Watering times and period is directly related to the wheat yield and quality ,with the decrease of watering times, yield showed a downward trend, watering 5 times in Whole growth period, wheat yield is highest （7593.0kg/ hm^2）, and it is lowest （7353.0 kg/hm^2） with no watering in Wheat jointing period .watering 5 times in Whole growth period, Grain protein content （13.4%） and wet gluten content （33.6%） is minimum, Flour stability time is shortest （8.7 min） ,watering 2 times （]ointing, grouting） in whole growth period, protein content （16.3%） and wet gluten content （35.5%）, stability time （9.6min） and so on, these comprehensive quality indicators are better. Research shows that： the wheat yield is significantly reduce with no watering in jointing period, watering wheat in Maturity wax preiod, protein content, wet gluten content and stability time decreased obviously. The wheat yield and quality can take into account with watering 3 times （winter water, drawing water, filling water）or 2 times （drawing water, filling water）.To achieve the purpose of high-yield and high quality.